Ethnic Fermented Foods and Beverages of Mizoram

Author:

Thanzami K.,Lalhlenmawia H.

Publisher

Springer Singapore

Reference36 articles.

1. Achi OK, Anokwuru IC, Ogbo FC (2007) Microbiological and chemical changes during fermentation of crabs for ogiri-nsiko production. Am J Food Technol 2(4):301–306. https://doi.org/10.3923/ajft.2007.301.306

2. Advani P (2005) Agriculture sector in India. A report on the impact of WTO on women in agriculture, new.nic.in /pdfreports/impact of WTO women in agriculture.pdf

3. Anup D, Ghosh PK, Choudhury BU, Patel DP, Munda GC, Ngachan SV, Chowdhury P (2006) Climate change in northeast India: recent facts and events-worry for agricultural management. In: ISPRS archives XXXVIII-8/W3 workshop proceedings: impact of climate change on agriculture

4. Anupma A, Pradhan P, Sha SP, Tamang JP (2018) Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters. Indian J Tradit Knowl 17(1):184–190

5. Chhetri R, Tamang JP (2014) Functional properties of tungrymbai and bekang, naturally fermented soybean foods of India. Int J Ferment Foods 3:87–103. https://doi.org/10.5958/2321-712X.2014.01311.8

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